Here's just a partial list off the top of my head, in no particular order: Sinema, Adele's, Rolf and Daughters, Guantanamera, Josephine, Tango Grill, Pinewood Social, The 404 Kitchen, Otaku South at Pop, Lockeland Table, Mason's Southern Provisions, Chateau West, Hattie B's, Two Ten Jack, Epice, Thistle Stop Cafe, 312 Pizza Company, Bella Nashville/Bella Bakery, The Red Bicycle, Husk, Silo, Pour House, the Flipside, Taqueria Del Sol, Peg Leg Porker, Saint Añejo, Pinewood Social, The Farm House, Moto, Urban Grub, The Treehouse, Music City Tippler, Slider House. And I'm sure there are quite a few more that I'm forgetting.
So what are your favorites of the new crop?
Have any of them disappointed you?
Which ones are you hankering to try?
And what else ya got?
On Nov. 13, chefs Tyler Brown, Andrew Klamar and Richard Neal will create a menu of seasonal delights including some items sourced directly from the hotel's farm and ranch operations. After an hourlong reception in the opulent lobby of the Hermitage beginning at 6:30, guests will be escorted onto the veranda for dinner paired with bourbons from the Old Rip van Winkle Distillery. I like to say that Julian van Winkle has more fun selling less whiskey than anyone I've ever met, and he really is a wonderfully personable ambassador for his brands.
Of course the event is 21+ only, and the Hermitage is offering special guest room rate of $319 plus tax for those attendees who might overindulge in the lovely brown liquor. That room rate will be available starting this Tuesday, Sept. 2, the same day tickets to the dinner will go on sale starting at noon on the event website. Seats for the dinner are $200 plus tax and gratuity, but for something that money normally can't buy plus a superb meal, if you've got it, and you want it, just do it!
The restaurant's swanky Art Decor glamour is unique, whether you dine downstairs (with a view of Levitski and his team at work in the open kitchen) or snack upstairs in the lounge with clever cocktails.
From the valet drop-off at the vintage marquee to the grand staircase rising from lobby to mezzanine, a night at Sinema is an opulent affair, positively baroque in its see-and-be-seen splendor. It's hard to think of a local venue that places such a premium on its decor, which includes countless groupings of plush furniture, black-and-white portraits of Hollywood stars, and a constellation of elegant low lighting reflected off smoky gold mirror ceiling tiles.
Fox says The stars of the menu were the appetizers, like the cryptically named Seaweed, which "combined elements of earth and ocean with a dramatic flourish":
The server delivered a deep bowl bearing a colorful and delicate arrangement of beef carpaccio, lump crab, shaved lotus wheels, shiitake mushrooms and herbs, then proceeded to tip a teapot of golden seaweed broth over the composition. It yielded a soup that was simultaneously warm and cool, crisp and comforting, marine and meadow.
Read on to hear Fox's thoughts on the entries, the bar bites, and a pretty distinctive night on the town.
Sinema, at 2600 Franklin Pike (615-942-7746) serves dinner Monday through Saturday, with the lounge opening at 4:30 p.m. Sunday brunch will start this fall.
Bites folks: Anybody been to Sinema? Want to share experiences?
Instead, Corsair prefers to experiment with novel grains in their mash bills and innovative finishing techniques, including experimental smoking of malts and grains and adding hops to their whiskeys. Bell is also more than willing to share the exact details and results of his experiments and has released a follow-up to his first book with Fire Water: Experimental Smoked Malts and Whiskeys. While the previous work, Alt Whiskeys, sought to share recipes for some admittedly wacky fermented and distilled grain products like triticale and sorghum, Fire Water sets out to do no less than establish an entirely new category of spirits, American smoked whiskey.
Bell experimented with more than 80 different sources of smoke to flavor his whiskeys. Traditional wood sources like pecan and mesquite were augmented with herbs, roots, barks and old barrel staves to create the smoke to add character to the spirits. Like any good scientist, Bell maintained a control recipe for his base spirit and then altered and measured the effects of variables such as different malting techniques, smoke sources and time of exposure to the smoke. Corsair's multiple award-winning Triple Smoke Whiskey should be proof enough that he knows what he is doing, but a course of study at the distilling academy at Bruichladdich in Islay, Scotland, also establishes some pretty serious bona fides.
For example, back in the day, if you wanted pastries, you had to take your chance that your favorites wouldn't sell out on Friday before you could make it to the festival on Saturday or Sunday. Now you can preorder your favorite pastries. And they now offer off-site parking with shuttle service for folks who don’t want to deal with climbing the hill.
And though most kids enjoy the live entertainment and dancing, the festival has grown to include a petting zoo, bounce houses and other activities (not included with admission) as well as use of the church’s playground. Unfortunately, there is one casualty of the years; it doesn't appear that there will be a return of my favorite item from the menus of years past, the saganaki, but there’s still plenty of tiropita, spanakopita, dolmas, and other Greek specialties available to nosh on. Be sure you get the loukoumades (the honey-drenched doughnut balls), which is my favorite of all the desserts and not available for preorder (they're made fresh on-site).
First, the beer at the biergarten: from Spaten brewery, Lager and Oktoberfest; from Franziskaner, Hefe-Weissbier and Dunkel Weiss; from Krombacher, Pilsner and Dark Pilsner; from Hofbräu HB, Original Dunkel, Weizen, and Oktoberfest; plus ceremonial cask beers each day. Next, the food: It's being prepared by Riffs Fine Street Food and includes pretzels, spaetzle, schnitzels, wursts, krauts and more.
Entertainment will be provided by two roving bands of Bavarian-style musicians, and the kids’ zone will include a bouncy house and an alpine slide. For those who feel torn between their love of the pigskin and the pork schniztel, there will be football televised on both days. There will also be VW cars to look at, both new and old. The festival is hosting a vintage V-Dub show — aside from the doughnut spaetzle, this is what I am most excited about. (The fest is also giving away a lease on a 2014 Volkswagen Jetta; visit the website for more information.)
Here’s the deal. Admission to the festival is free, but food and drink is not. There’s a special deal for people who purchase a reusable beer stein and tokens in advance, but you can also purchase on-site (the half-liter stein costs $10 and comes with your first beer; tokens are $5 each).
This Saturday, Aug. 30, from 1 to 6 p.m., Little Division will claim its status as the center of the Music City beer universe as the Gulch Beer Fest features more than 40 craft brews plus food trucks and various arts and craft vendors. (Clearly the organizers are not college football fans, since that's also prime opening weekend television viewing time — but that's why we have DVRs.)
VIP tickets that include indoor access have already sold out, but there are still general admission tix available for $50 plus a small service charge. So take a break from football and head on down to Little Division for an afternoon of beer, food and fun.
Thanks to everyone who entered the contest. Even if you didn't win a spot on the judges' panel, you should still come out to the festival (and maybe watch some of the judging). But note some important changes from the past awards.
First, the event will be at the Nashville Farmers' Market instead of Centennial Park. So, in addition to all the food truck fun — which includes activities for the kids, craft beers, and live entertainment from The Cremonas and Deep Fried Five (and more) — you can also shop for food, plants, and the other great items available every Saturday at the market. Second, this event will be even bigger than last year. Nashville's food truck community is growing stronger all the time and there are eight new trucks participating this year for a total of 35 trucks. That's a huge selection of food truck fare to choose from. I suggest getting there early with a group of likeminded friends who like to share and spend the day grazing.
Third Annual Nashville Street Food Awards
Saturday, Aug. 30
11 a.m. - 5 p.m.
Nashville Farmers' Market (north end)
900 Rosa L. Parks Blvd.
I don’t cook, so I don’t really know much about Paula Deen, other than that she really likes butter, and that her pants fell down on live TV one time. So, when presented with the opportunity to interview her for her Aug. 27 appearance at TPAC, I thought, hey, I just might learn something!
When corresponding with her people, they initially requested an email interview, which I politely declined, because those are no fun. As Deen’s people are clearly accustomed to putting out fires that happen outside the kitchen, they are now on in full fire prevention mode. They acquiesced to a phoner if I presented the questions in advance. Now, that's not so out-of-the-ordinary with interviews; I understand a subject wanting to know what ground will be covered so he or she is adequately prepared, but it was the following caveat that made me a little wary:
"We do kindly request that you keep all questions focused on Paula Deen Live! and the Paula Deen Network — nothing about the past."
This incited a flashback to my senior year in high school, when the principal asked to see my graduation speech a week before the ceremony.
“If you even stray one word from this speech,” she warned me, looking me dead in the eye, “I will cut the microphone. No funny business, Abby.”
I had recently been nearly arrested for underage drinking in one of Peoria’s fine public parks and was at risk of losing a college scholarship, so I wasn’t about to rock the boat. But nearly 20 years later, I still bristle when someone tells me I can’t talk about something. That being said, I must still fear the wrath of my high school principal — or maybe Paula Deen's people — because I decided not to talk about Anthony Bourdain, diabetes or Southern plantation-style weddings. Besides, there is plenty of other stuff to chat about with the Queen of Butter, right?
Paula called me from her home in Savannah, and throughout our brief convo, I did manage to learn something quite scandalous without having to approach any of the aforementioned subjects. Nashville, Paula Deen has NEVER tried hot chicken. Not only that, it didn't even sound like she'd heard of it. Friends, we cannot let this slide. When she's in town, can somebody please stage a hot chickenvention?
We also chatted about her new digital network that's launching this fall, how she and Dolly should be friends, why potatoes are awesome, and the time she thought sweetbreads were cinnamon rolls, after the jump.
Porta Via has recently added a number of new items, including salads, entrées and pizzas. I stopped by the West Nashville location last week to check them out. New salads include an antipasto salad featuring salami and prosciutto, a vegetarian portobello salad that can easily be made dairy-free without the goat cheese, and a chopped kale salad that can be vegetarian if ordered without the bacon. On the entrée menu, there’s a new pappardelle clam dish that features house-made noodles made with sriracha. If clams aren’t your thing, you can order the pappardelle with any of the other sauces (or just butter or olive oil). Among the new pizzas is a vegetarian version that features vegetables and smoked gouda.
I tried several of the new menu items during my visit. I love pizza, so I ordered the vegetarian pizza on the gluten-free crust. I’m not on a GF diet, but their gluten-free crust — made from a combination of potato, fava bean, and garbanzo bean flours — is just so good. The vegetables were great (and didn’t make the pizza soggy), but the addition of the gouda was the best part. I also sampled some of the pappardelle (minus clams) with just a little butter and cheese, and they were really good, though I think they need something with a bit more kick than just butter and cheese to make them great (clams, perhaps).
But the item I liked best — which really surprised me — was the kale salad. The kale in the salad was not pulverized, but chopped into just-less-than-bite-size pieces and massaged to remove any bitterness. And it must be made from baby kale or some magic kale I've not tried before, because the mild taste and light texture (though not its deep-green appearance) more resembled a leafy green lettuce.
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